Low Carb Classic Almond Macarons
Delight your taste buds with these Low Carb Classic Almond Macarons, a guilt-free twist on the traditional French delicacy. Made with finely sifted almond flour and sugar-free erythritol, these airy, gluten-free treats feature the same delicate, crisp shells and chewy interiors we all love — but without the sugar overload. The recipe walks you through essential techniques, from achieving perfectly stiff egg white peaks to creating a "lava-like" batter consistency, ensuring bakery-quality results. With just a hint of vanilla and a customizable low-carb filling of your choice, these macarons are ideal for keto diets or anyone seeking a delightful dessert makeover. Perfect for entertaining or a chic at-home indulgence, this recipe makes 12 stunning macarons that are as beautiful as they are delicious.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 100 grams Almond flour
- 100 grams Powdered erythritol
- 3 large Egg whites
- 0.25 teaspoon Cream of tartar
- 30 grams Granulated erythritol
- 0.5 teaspoon Vanilla extract
- 1 pinch Salt
Directions
Step 1
Preheat your oven to 300°F (150°C), and line two baking sheets with parchment paper.
Step 2
In a medium bowl, sift together the almond flour and powdered erythritol to remove any lumps. Repeat the sifting process two to three times for a smooth texture.
Step 3
In a separate large bowl, using an electric mixer, whisk the egg whites until they are foamy. Add the cream of tartar and continue to whisk until soft peaks form.
Step 4
Gradually add granulated erythritol to the egg whites, continuing to whisk until stiff peaks form. The mixture should be glossy, and the peaks should stand up firmly.
Step 5
Gently fold the almond flour mixture into the egg whites with a spatula, about a third at a time. Use a gentle circular motion, scraping the sides and bottom of the bowl. Add the vanilla extract and salt during this process.
Step 6
The final mixture should be smooth and have a 'lava-like' consistency. It should flow slowly when you lift the spatula.
Step 7
Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds of batter onto the prepared baking sheets, leaving an inch of space between each.
Step 8
To release any air bubbles, gently tap the baking sheets on the counter a few times.
Step 9
Let the piped macaron shells sit at room temperature for 20-30 minutes, or until a skin forms on the surface. They should not stick to your finger when touched lightly.
Step 10
Bake one sheet at a time in the preheated oven for 15-20 minutes, until the macarons develop 'feet' (the ruffled edges at the bottom) and are set. Avoid opening the oven during baking.
Step 11
Allow the macarons to cool completely on the baking sheets before attempting to remove them to avoid sticking.
Step 12
Once cooled, pair the macaron shells of similar size, and fill with your choice of low-carb filling, such as sugar-free ganache or almond butter.
Step 13
Store the macarons in an airtight container in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (332.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 632.9 |
| Total Fat 50.0g | 0% |
| Saturated Fat 3.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 304.6mg | 0% |
| Total Carbohydrate 154.5g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 4.5g | |
| Protein 32.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 221.6mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 289.6mg | 0% |
Source of Calories